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Springtime risotto

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Origin of dish:  Italy
Type of cooking:  Hob
Preparation time: 26 minutes
Cooking time: 30 minutes
Ingredients (serves 6):


Cut artichokes into quarters, remove choke and slice thinly.
Soak in a bowl of water and lemon juice.
Peel asparagus, slice stalks and put tips to one side.
Peel and slice onions.
Shell peas, if using fresh peas.
Cut trout into small pieces, then drizzle with cognac.
Sweat vegetables for 5 minutes in olive oil, in a risotto pan or large saucepan.
Add rice, stir with a wooden spoon.
Cook for 20 minutes, adding stock little by little.
Add butter, chives and asparagus tips.
Leave to cook for a further 5 minutes, then add fish.
Cook for a final 5 minutes and serve hot with cold meats.

Advice: Recommended Wines: Bandol, Vin d'Alsace, Sancerre, Pouilly, Tavel, Rosé de Provence

User comments

another free recipe every day

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